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HomeCooking MethodInstant Pot

Japanese Curry in the Instant Pot

Cheryl Malik
Cheryl Malik Posted: 04/13/21 Updated: 11/16/21
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Pin graphic for Japanese Curry Instant Pot
Pin graphic for Japanese Curry Instant Pot
Pin graphic for Japanese Curry Instant Pot
Pin graphic for Japanese Curry Instant Pot
Pin graphic for Japanese Curry Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don’t really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

What Makes This Recipe So Good

  • There’s not a lot of hands-on, active cooking with pressure cooker Japanese curry, which makes it a perfect dinner idea when you don’t feel like cooking or just don’t have a ton of time on your hands.
  • The overall flavor of this recipe is a little spicy but also a little sweet. Serve it with a side of rice (like our Instant Pot Sushi Rice) to balance out the flavors even more.
  • If you have leftovers, refrigerate them in an airtight container. They’ll be good for 2 to 3 days. You could freeze them in an airtight container, too!

Key Ingredients

Japanese Curry Roux – Definitely don’t skip this ingredient! The roux thickens up the liquid so it’s not as soup-like. You can use store-bought curry roux (or curry sauce mix) in this recipe if you want, but I actually recommend making your own! My favorite homemade Japanese curry roux is this easy 5-ingredient recipe from Just One Cookbook.

Chicken Thighs – We’re making a Japanese chicken curry here, so we’re using chicken thighs! Chicken thighs are a little fattier than chicken breasts, which means they’re also juicier and more flavorful. They’re typically less expensive, too. If you’d rather use another protein (beef, pork, etc.) or even just chicken breasts instead of thighs, you totally can, but you may need to adjust your cook time.

Japanese Curry in the Instant Pot

Chef’s Tips

  • The curry will thicken as it stands, so don’t worry if it seems a little thin or liquidy at first.
  • If you’re used to making Indian curry, pay attention to the instruction card below. With Indian curry, the spices are added at the beginning. For Japanese curry, though, you’ll add the curry roux at the end!
  • Adding a little milk gives your mixture an extra creaminess, but it’s totally optional. If you’re dairy free or just don’t want to use it, don’t! You can skip it altogether or try a little coconut milk or coconut cream.
An angled view of a bowl of Instant Pot Japanese curry

Other Instant Pot Recipes You’ll Love

  • Instant Pot Orange Chicken
  • Instant Pot Sausage and Peppers
  • The Best EVER Instant Pot Black Eyed Peas
  • Instant Pot Chickpeas (No Soak!)
  • Instant Pot Eggs (Easy-to-Peel, Hard and Soft Boiled)
  • Instant Pot Quinoa

I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

 

For more delicious, nutritious recipes, head over to our sister site, 40 Aprons.

A bowl of Instant Pot Japanese curry with a spoon

Japanese Curry in the Instant Pot

Prep:10 minutes
Cook:20 minutes
Total:30 minutes
Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don't really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.
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4

Ingredients

  • 2 tablespoons neutral oil avocado oil, extra virgin olive oil, etc.
  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks
  • 1 1-inch piece ginger grated
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 carrots sliced
  • 1 onion sliced
  • 2 Yukon gold potatoes cubed
  • 2 cups water
  • 2 cups chicken stock
  • 2 bay leaves
  • ⅓ cup Japanese curry roux see Notes
  • 3 tablespoons milk optional, see Notes
  • salt and pepper to taste
  • vinegar optional, to taste
  • tamari or soy sauce optional, to taste

Equipment

  • Instant Pot

Instructions 

  • Set Instant Pot to Sauté. Once hot, add oil then chicken thighs. Brown chicken thighs on each side, then remove from Instant Pot.
    Chicken thighs in Instant Pot
  • Add ginger and garlic to Instant Pot. Sauté until fragrant, then add tomato paste and mix until combined.
  • Add chicken thighs, carrots, onions, potatoes, water, chicken stock, and bay leaves to Instant Pot. Cover with lid and cook 10 minutes on Manual High Pressure.
    All ingredients for Japanese curry in the Instant Pot
  • When timer is up, Quick Release pressure. Remove bay leaves. Stir in curry roux and milk (optional) until liquid has thickened. Season with salt and pepper to taste. If desired, stir in vinegar and tamari or soy sauce to taste.
    A close up photo of Japanese curry in the Instant Pot with a wooden spoon
  • Divide into portions and serve hot.

Notes

  • The milk adds an extra creaminess to the mixture, but it’s totally optional, so feel free to skip it if you want or need to.
  • Highly recommend using the Japanese Curry Roux recipe from Just One Cookbook for this recipe! It’s super easy to make, with only 5 ingredients.
  • Make it Dairy Free: Skip the milk completely, or use a little coconut milk or coconut cream.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4, not including any optional ingredients or additional sides. Macros may vary slightly based on specific brands or types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition Information

Serving: 1serving, Calories: 410kcal, Carbohydrates: 27g, Protein: 39g, Fat: 16g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 393mg, Potassium: 1104mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5225IU, Vitamin C: 22mg, Calcium: 68mg, Iron: 3mg, Net Carbs: 24g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Welcome!

Hi, I’m Cheryl! I've been developing healthy, family-friendly recipes at 40 Aprons for over 10 years. I believe food should be delicious and healthy eating doesn't have to be complicated!

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